Espárragos verdes, kumquat, tomate
By Hedi RinkIngredients
Kumquats
20 kumquats
200 ml orange juice
100g sugar
Salt
chilli
aniseed
allspice
1 crushed garlic clove
coriander seeds
bay leaf
Kumquat cream
200 ml vegetable stock
50 ml cream
50g of kumquats with a little syrup
chili
vanilla salt
Braised garlic
3g agar agar
Green asparagus
250g green asparagus
5g sugar
5g salt
Brown butter
Vinaigrette
50 ml vegetable stock
Chili sauce
vanilla salt
tangerine vinegar
balsamic vinegar
salt mix
lemongrass oil
Wantan bags
Wanton dough
120g cream cheese
125g cooked and mashed potato
120g sundried tomatoes
Chili sauce
Salt
50g roasted peanuts
Mix the ingredients
season to taste and fill the wonton sheets. Fry in fat at 160 degrees.
White tomato foam
2 kg tomatoes
10 grams of sugar
5 grams of salt
1 sliced clove of garlic
basil
sage
50 ml cream
tomato vinegar
xanthan
lecithin
Kumquats
Cut the kumquats in half, remove the seeds and put them in lightly salted cold water, bring them to the boil to remove the bitterness. Repeat this process a second time. Make a syrup with the orange juice and sugar and the aromatic substances. Then cook the kumquats in the syrup.
Kumquat cream
Boil all the ingredients together and cook for 3 minutes for the agar agar to act.
Let the mass cool and blend to form a smooth cream, then strain.
Green asparagus
Peel the asparagus, season with sugar and salt, let stand for an hour. Mix the resulting broth with the brown butter and cook all together in the vacuum bag for 10 minutes at 100 degrees.
Vinaigrette
Mix the ingredients, season to taste and fill the wonton sheets. Fry in fat at 160 degrees.
White tomato foam
Cut the tomatoes in quarters, mix them with the sugar, salt and flavourings and let them stand for 1 hour. Strain the tomatoes over a sieve and collect the liquid. Boil the tomato juice and cream, season with tomato vinegar and complete with a little butter, xanthan gum and lecithin.
Finish: Cut the asparagus into pieces, pour the vinaigrette for the asparagus salad.
Leave a whole stick and spread it with the kumquat cream and decorate with wild herbs and flowers.
